Creamy Squash Radiatori with Crispy Sage
We've teamed up with Northern Pasta Co to rescue surplus seasonal squash and transform it into the ultimate comforting date night dish if you're getting cosy and staying in.
- If your squash is thin-skinned, you can peel and dice before roasting. But for thicker-skinned squashes, we find it easiest to roast first rather than battling with your peeler.
- Don’t throw away your seeds! There are loads of amazing ways to use them up.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
1 squash (any small autumnal squash or pumpkin)
1 onion (chopped into wedges)
2 garlic cloves
10 g sage leaves
100 g cavolo nero ( stems removed and chopped)
1 lemon
200 g Northern Pasta Co radiatori
salt & pepper
olive oil
30 g parmesan (grated, optional)
Recipe:
Preheat the oven to 200c/180c fan/400f. Halve the squash, scoop out the seeds from the centre, then chop into wedges. Lay on a baking tray along with the onion wedges, garlic cloves (in their skins) and a few sprigs of sage. Drizzle generously with olive oil, season with salt and pepper, and roast for 30-40 minutes, until tender and caramelised at the edges.
Once cooked, let cool for 5 minutes. Scoop the flesh of the squash wedges out to remove it from the skin. Add half to a blender and chop the other half into bite-sized pieces and set aside. Pop the roasted garlic out of its skin.
To the blender with the squash, add roasted onion, garlic, salt, pepper and 1 tbsp lemon juice. For a hit of umami, add ¼ cup grated Parmesan or 1 tbsp white miso. Blend until silky smooth. Taste and add more seasoning if needed.
Then make the crispy sage. Strip the leaves from the sage sprigs and set aside. Heat a medium pan over medium heat. Once hot, add a generous drizzle of olive oil and add the sage leaves. Fry for 30 seconds on each side and then remove to a plate with some kitchen roll to absorb excess oil. The sage will crisp up as it cools. Then toss in the chopped cavolo nero and fry for 5 or so minutes until wilted. Season with salt and pepper.
Get the radiatori on to boil in well-salted water for 4-5 minutes. Once the pasta is cooked, reserve a mug of pasta water, drain and add back to the pan. Pour in the sauce plus the cavolo nero and reserved chunks of squash. Stir well until smooth and glossy.
Divide into warm bowls. Top with crispy sage leaves, fresh lemon zest, a crack of black pepper, and extra grated parmesan or a pinch of flaked sea salt.
How to store
Store in a sealed container in the fridge for up to 3 days. The blended sauce can be frozen for up to 3 months. Defrost when ready to eat and mix into pasta.
